Matcha Black Sesame Cookies 抹茶黒胡麻クッキー

Method10 steps · about 1 hr 25 min

1. 1

   Step 1: Sift the flour (165 g) and matcha together and add almond meal (30 g). Set aside.

   Uses 165 g plain flour · 2 tsp matcha powder (or 5 g) · 30 g almond meal

   
2. 2

   Step 2: Place the butter (100 g) and caster sugar (90 g) in a bowl and mix well until the colour of the butter becomes whitish and creamy (I used a stand mixer with the whisk attachment).

   Uses 100 g Butter (room temp *1) · 90 g caster sugar

3. 3

   Step 3: Add the egg (1) to the bowl and beat well.

   Uses Creamed butter and caster sugar · 1 egg

4. 4

   Step 4: Switch to the mixer’s flat beater attachment and add the prepared flour-matcha-almond mixture. If mixing by hand, use a wooden spatula.

   Uses Egg-enriched butter-sugar cream · Sifted flour-matcha mixture with almond meal

   
5. 5

   Step 5: Add black sesame seeds (1 tbs) as well and combine them all together but try not to over mix.

   Uses Combined matcha cookie dough · 1 tbs black sesame seeds

6. 6

   Step 6: Separate the dough into two and form into two balls.

   Uses Black-sesame matcha cookie dough

7. 7

   Step 7: Wrap the cookie dough in plastic wrap and roll it into a long round 4 cm in diameter or square shape then refrigerate for at least 30 minutes. *3

   Chill dough · 30 minUses Two portions of cookie dough

8. 8

   Step 8: Preheat the oven to 180 degree Celsius.

9. 9

   Step 9: Cut the cookie dough into 5mm thick slices then place on a baking tray lined with baking paper.

   Uses Two chilled shaped cookie logs

10. 10

    Step 10: Bake in the preheated 180°C oven for about 25 minutes, until set and lightly browned, adjusting for your oven as needed. Remove and let the cookies cool on a wire rack.

    Bake cookies · 25 minUses 5 mm cookie slices on lined baking tray